Victoria Sponge with Granadilla, Gooseberries & Chantilly Cream

For the Victoria Sponge:

250g salted butter, softened

310ml (1 ¼ cup) castor sugar

4 large eggs

500ml (2 cups) cake flour

7,5ml (1 ½ tsp) baking powder

5ml (1 tsp) vanilla extract

For the Granadilla Coulis:

250ml (1 cup) granadilla pulp

15ml (1 Tbsp) sugar

Juice & zest of 1 lemon

For the Chantilly:

250ml (1 cup) fresh cream

45ml (3 Tbsp) icing sugar

5ml (1 tsp) vanilla extract

To Assemble:

60g Food Lover’s Market Gooseberries

Edible flowers (optional)

For the Victoria Sponge:

Preheat the oven to 175˚°C, line two 15cm cake tins with parchment paper and non-stick spray.
In a large bowl, cream the butter and castor sugar until pale, light, and fluffy. Add the eggs one by one, incorporating well after each addition. Sift the baking powder and cake flour together, add to the egg mixture and mix until combined. Stir in the vanilla extract.
Divide the batter equally amongst the two cake tins, bake for 40 – 50 minutes or until a skewer comes out clean. Turn out onto a wire rack and cool completely.

For the Granadilla Coulis:

In a small pot, combine the granadilla, sugar, lemon zest and juice. Stir on medium-low heat until dissolved. Allow to simmer for 10-15 minutes. Set aside to cool.

For the Chantilly:

In a large bowl, using an electric hand mixer, whisk the cream to soft peaks. Add the icing sugar and vanilla extract, whisk to medium-firm peaks.

To Assemble:

Assemble the cake with a layer of Chantilly, followed by the granadilla coulis. Top the cake with Chantilly and finish with fresh gooseberries.
Smear half the Chantilly cream on the bottom layer of cake, followed by a few teaspoons of the granadilla coulis. Place the other cake on top and smear the rest of the Chantilly cream over. Finish with fresh gooseberries, more granadilla coulis and edible flowers.